If you are looking for an easy, retro-inspired dip to serve at your next party, might I recommend this shrimp dip recipe. It’s creamy, simple and super tasty.
If you’ve never had shrimp dip before, let me explain what you can expect. This is a cold dip you can serve with cut vegetables, crackers, or toasted bread. It’s creamy like tuna salad, but the bulk of the dip is made up of salad shrimp (which are the smallest shrimp you will ever see).
This recipe I’m sharing below is flavorful and delicious, but you could also choose to add more flavors as it’s pretty basic and would be easy to customize.
- Salad shrimp – or extra small (cooked) shrimp
- Cream cheese – softened
- Lemon – zest and juice
- Worcestershire sauce
- Hot sauce – I used Tabasco but any hot sauce you have or prefer can work
- Onion powder
- Garlic powder
- Green onions
- Salt and pepper
How to Make Shrimp Dip
Salad shrimp is sometimes sold frozen or canned. If yours is frozen, thaw first. The salad shrimp (or extra small shrimp) should be fully cooked with the tails already removed.
Chop up the shrimp into small pieces. Set aside.
In a medium sized mixing bowl, stir together the softened cream cheese, mayo, lemon juice and zest, Worcestershire sauce, hot sauce, onion powder, garlic powder, chopped green onions, and chopped parsley.
Stir in the shrimp. Taste and add salt and pepper as needed. Chill until ready to serve.
Tips for Making
- If you can’t find salad shrimp or extra small shrimp, you can use whatever cooked shrimp (cocktail shrimp) you can find for this dip. Simply make sure the tails are removed, the shrimp is fully thawed if frozen, and then chop it up into very small pieces.
- If you want to make this non-dairy, you could use a vegan cream cheese and mayo.
- I prefer hot sauce that isn’t too tomato tasting, but this is mostly a preference. If you don’t want to use hot sauce or don’t have any, try 1/4 a teaspoon or more of cayenne instead.
- You can store leftover shrimp dip covered in the refrigerator for at least 3 days. Keep in mind the heat from the hot sauce or cayenne as well as the flavor from the green onions and parsley will intensify over time.
- I like to serve this with anything crunchy like: cut bell peppers, carrot sticks, celery sticks, crackers, or toasted baguette slices.
More Dips & Spreads:
If you like this shrimp dip then we are sure you will also love
- Fruit Dip – four different ways
- Smoked Salmon Dip
- Whipped Feta Dip – an all-time favorite!
- Creamy Chicken Dip
- Salmon Mousse – we served this recipe at our wedding
- Rotel Cheese Dip – just like our grandmother makes
- Cookie Dough Dip
- Baked Jalapeño Popper Dip – one of our most popular dip recipes
- Homemade French Onion Dip
- Truffle Chive Chip Dip – this happens to be dairy-free
- Corn Dip
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- 1 pound salad shrimp
- 8 ounces cream cheese (softened)
- ¼ cup mayo
- 1 lemon
- ¼ cup green onions
- 2 tablespoons parsley
- ½ teaspoon Worcestershire sauce
- ½ teaspoon hot sauce
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- Chop up the shrimp into small pieces. Set aside.
- In a medium sized mixing bowl, stir together the softened cream cheese, mayo, lemon juice and zest, Worcestershire sauce, hot sauce, onion powder, garlic powder, chopped green onions, and chopped parsley.
- Stir in the shrimp.
- Taste and add salt and pepper as needed.
- Chill until ready to serve.
- Salad shrimp is sometimes sold frozen or canned. If yours is frozen, thaw first. The salad shrimp (or extra small shrimp) should be fully cooked with the tails already removed.
- Leftover shrimp dip can be stored covered in the refrigerator for at least 3 days.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.